Cashew Chicken Recipe
Ingredients
| Soy sauce | 1/4 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Quick-cooking tapioca | 1 Tablespoon, crushed | |
| Sugar | 1 Teaspoon | |
| Ginger root | 1/2 Teaspoon, grated | |
| Red pepper | 1/4 Teaspoon, crushed | |
| Cooking oil | 1 Tablespoon | |
| 2 medium carrots, thinly bias sliced | ||
| 1 medium green pepper, cut into384 inch pieces | ||
| Onion | 1 Small, cut into wedges | |
| 2 whole medium chicken breasts, skinned, boned, and cut into 1-inch pieces | ||
| Cashews | ||
Directions
For sauce, stir together soy sauce, sherry, tapioca, sugar, gingerroot, pepper, and 1/2 cup water.
Set aside.
Preheat a wok or large skillet over high heat; add oil.
(Add more oil as necessary during cooking.) Stir-fry carrots, green pepper, and onion in hot oil for 2 minutes.
Remove from wok.
Add half of the chicken to the hot wok.
Stir-fry for 2 minutes.
Remove from wok.
Stir-fry remaining chicken for 2 minutes.
Return all chicken to wok.
Push chicken from center of wok.
Stir sauce; add to wok.
Cook and stir till bubbly; cook and stir for 2 minutes more.
Remove from the heat.
Stir in vegetables; cool.
Spoon into 4 individual casseroles.
Seal, label, and freeze.
To serve, bake 1 or more frozen casseroles, covered, in a 375° oven for 35 to 40 minutes or till heated through.
Or place one portion of the frozen mixture in a small saucepan.
Cover and cook over medium-low heat for 15 to 20 minutes or till heated through, stirring occasionally.
Sprinkle with cashews.
Set aside.
Preheat a wok or large skillet over high heat; add oil.
(Add more oil as necessary during cooking.) Stir-fry carrots, green pepper, and onion in hot oil for 2 minutes.
Remove from wok.
Add half of the chicken to the hot wok.
Stir-fry for 2 minutes.
Remove from wok.
Stir-fry remaining chicken for 2 minutes.
Return all chicken to wok.
Push chicken from center of wok.
Stir sauce; add to wok.
Cook and stir till bubbly; cook and stir for 2 minutes more.
Remove from the heat.
Stir in vegetables; cool.
Spoon into 4 individual casseroles.
Seal, label, and freeze.
To serve, bake 1 or more frozen casseroles, covered, in a 375° oven for 35 to 40 minutes or till heated through.
Or place one portion of the frozen mixture in a small saucepan.
Cover and cook over medium-low heat for 15 to 20 minutes or till heated through, stirring occasionally.
Sprinkle with cashews.
Chef
